Easy Shoyu Ramen Broth

By No Recipes · 90 min

Ingredients

Instructions

1. Put a deep frying pan or wide stockpot on a scale and add 225 grams ground chicken. Grate in 60 grams onion and 6 grams ginger.
2. Add 1 tablespoon tamari soy sauce, 1 tablespoon vegetable oil and 1/16 teaspoon baking soda, then set over medium-high heat. Crumble the meat into small pieces with a spatula as it cooks.
3. Once the liquid has evaporated, stir-fry until the chicken is deeply browned (not burnt) and a thick layer of dark brown fond forms on the bottom of the pan.
4. Add 4 cups dashi stock, 5 grams powdered gelatin, 4 grams dried shiitake mushroom and 3 tablespoons soy sauce. Bring to a boil and skim off foam from the surface, leaving as much fat behind as possible.
5. Lower the heat to a gentle simmer and cook the broth for 10 minutes.
6. Strain the broth through a fine-mesh sieve, pressing on the solids to extract all the flavor. Keep warm over low heat.
7. Boil 220 grams fresh ramen noodles according to the package instructions, then drain well.
8. Divide the noodles between two large bowls, ladle the hot broth over them and add your chosen toppings.

Summarized from No Recipes's video. Watch it for the details.

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OnionGingerMushroomShiitake mushroomGround chickenRamen noodle